Name: Nashi and walnut salad
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 120 gram baby salad leaves of your choice; 2 nashi, thinly sliced; 50 gram shaved parmesan cheese; 3/4 cup (75g) walnuts; 1/3 cup olive oil; 2 tablespoon red wine vinegar

Ingredients

120 gram baby salad leaves of your choice

2 nashi, thinly sliced

50 gram shaved parmesan cheese

3/4 cup (75g) walnuts

1/3 cup olive oil

2 tablespoon red wine vinegar

Method

1.Place salad leaves in a large bowl or arrange over a platter. Top leaves with sliced nashi, shaved parmesan and walnuts. Whisk olive oil and vinegar together and drizzle over salad. Toss gently and serve immediately.

Recipe is best prepared as required. Nashi are also known as Asian pears but are now widely cultivated in Australia. They are round in shape with a very juicy, crisp, sweet, white flesh. You can substitute any other variety of pear, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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